Thai
Thai - Rice
Birdseye Chili Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups jasmine rice, day-old and chilled
- • 8 bird's eye chilies, minced
- • 200g prawns, peeled
- • 4 cloves garlic, minced
- • 2 shallots, sliced
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 2 eggs
- • 3 spring onions, sliced
Preparation Steps
1
Phase 1
Cook the rice a day ahead and chill it well.
2
Phase 2
Fry the garlic, shallots, and minced bird's eye chilies in oil until aromatic.
3
Phase 3
Add the prawns and stir-fry until pink and curled.
4
Phase 4
Push aside, scramble the eggs, then stir into the prawns.
5
Phase 5
Add the rice, fish sauce, and sugar; toss over maximum heat until grains are dry and separated.
6
Phase 6
Fold in the spring onions and serve with lime wedges.